You mention rice pudding to most British people and they immediately think of that chunderous gloopy stuff served at those old fashioned boarding schools, and, though I do go to a boarding school myself, we rarely get served rice pudding, and when do, though it's certainly not 'spiffing', it is almost decent. Unlike many dishes and foods I've never had phases of wanting or not wanting, liking or not liking rice pudding, I've just always loved it, haven't even been put off it by school (which is a miracle). I've always wanted to know how to cook rice pudding, and so, when I found this recipe, I just knew that I had to make it. It wasn't until I was actually making it that I realised that the instructions weren't that good, so I kind of made it up and it turned out really well! So I present to you, (mostly) my own recipe for a really quick rice pudding! I haven't made this enough to know how flexible it is, but feel free to put less cinnamon in, or exchange it for any other spices you fancy.
3/4 cups uncooked pudding rice
2.5 cups/625 ml water
8 fl oz/1cup/250 ml evaporated milk
1/2 cup sugar
1tsp cinnamon (I really like cinnamon so this was right for me, but if you're not so keen, add less)
1. Cook the rice for about 13 mins in the water or until the rice is and all the water is absorbed
2. Add the milk, sugar and cinnamon and stir.
3. Bring to the boil and then turn heat off and leave to cool